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Potatoes and Chorizo with Baked Eggs |
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Serves: 4 Print this Recipe(Papas y Chorizo con Huevos al Horno) Category: Egg Dishes Here's a fabulous dish, to bake and serve in individual casserole dishes or ramekins, that works well for a festive brunch. The entire dish, except for the final breaking and baking of the eggs, can be done the day before. Serve with a tropical fruit cocktail and a basket of Mexican pan dulces (sweet buns) purchased from a bakery (or if time permits and make Mexican Sweet Buns, see Biscuits, Muffins, and Breads). 1 1/4 pounds baking potatoes (2), peeled 1/2 pound fresh bulk chorizo sausages, or packaged, with casings removed 1/4 medium white onion, finely chopped 1/4 teaspoon salt, or to taste Fresh Salsa Mexicana or purchased salsa 4 large eggs 1 cup shredded Monterey Jack cheese 1. Cut the potatoes into small dice, about 1/4 inch. Set aside. Heat a large nonstick skillet over medium heat. Break the chorizo into small bits (if in casings, remove the casings), and cook until it begins to brown and the fat is cooked out. Add the diced potatoes, onion, and salt. Cover and cook, stirring frequently, over medium-low heat, until the potatoes are tender, about 15 minutes. 2. Divide the potato mixture among 4 individual ovenproof casserole dishes or ramekins. (Recipe can be done to this point one day ahead. Cover and refrigerate.) 3. Prepare salsa, if using homemade. If made ahead, remove casserole dishes from the refrigerator 1 hour before baking. Preheat the oven to 375°. Bake until the potato mixture is hot all the way through, 15 to 18 minutes. 4. Remove casserole dishes from the oven and make an indentation with a spoon in the center of each casserole. Break an egg into the indentation. Sprinkle shredded cheese equally over the eggs. Return the casseroles to the oven and bake until the eggs are cooked as desired and the cheese is melted, about 15 minutes. Serve hot with fresh salsa. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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